Crispy Potatoes With Avocado Cream
"The creaminess of the avocado cream perfectly complements the crispy potatoes. Delicious."
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
directions
- Wash the potatoes and cook them in boiling salted water until they are just tender. Drain and leave to cool.
- Preheat oven to 200 degress celcius. Place the potatoes on an oiled baking tray, with extra room around them for them to spread. Crush each potato with a potato masher til they are about 2-3cm thick (one inch). Drizzle with the rice bran oil and season with sea salt. Bake for 20 mins or until they appear golden and crisp.
- Place the avocado flesh in a bowl and mash until smooth. Mix in the aioli.
- Serve potatoes with a dollop of the avocado cream on top, garnished with a coriander leaf.
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RECIPE SUBMITTED BY
I am a intutive healer and medium, working from my home to bring greater peace to those who come to me for help.
<br>I have a very spiritual nature, which I feel infiltrates my cooking and eating experiences. With a slightly hedonsitic streak, I look for food which ellicits a pleasure response, and put my soul into the things I do cook. I love to experiment with rich tastes and textures, coupled with fantastic wines when the occasion calls for it.
